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I made one of my favorite meals tonight for dinner. It’s super simple and only takes about 20 minutes to come together. I can’t for the life of me remember where I first saw this recipe, but I’ve been making it for about 4 years now. It’s a very light meal but satisfying.

What you’ll need:

8-12 oz Sea Scallops (this recipe is for 2 servings only, so you’re call on how much protein you want, I usually opt for 12 because 2 scallops just seems like too little)

Olive oil

1/4 cup finely diced onion

1/2 cup Orzo Pasta

1/2 cup chicken broth

2 oz white wine

Dry thyme (about 1/2 tsp I think)

Lemon

Chives (about 1 tsp or so)

Pat dry the scallops and season with salt and pepper, set aside for a minute.

in a small saucepan, put a little olive oil and saute the onion until translucent. (Also I turn on the pan for the scallops at this point, just medium heat.)

Add the chicken broth, wine, orzo and thyme to the onion in the saucepan. Bring to a boil, reduce the heat and cover. Simmer until the pasta is done. I do check it from time to time because the orzo has a tendency to stick. Add water if it’s absorbing the broth too fast.

While that is cooking, add a little olive oil to a the frying pan for the scallops. Just cook it for about 3-5 minutes per side depending on how well done you like your scallops and also how thick they are. Just make sure you get a good sear on them!

Once the Orzo is done al dente, squeeze in the lemon juice and add in the chives.

And I forgot to take a picture of my plate, so here are the leftovers 🙂

I’ll freely admit that I really need to start taking pictures with my camera and not my iPhone. It’s just the iPhone is always there and the camera is usually hiding from me somewhere. I will TRY to do better!

I usually serve this with a small side salad, but any veggie would be a good addition. I think that the next time I make this I’m going to sub quinoa for the orzo. This comes in at about 450 calories and 7 grams of fat.